It's A Crockin' Kind Of Day - 3-14-09 Chicken & Corn Soup

The weather has turned off cold & rainy. The rain we desperately need but the cold...ehhh...I can do with out it. Days like this though are great for staying under the covers and reading a good magazine or book. What better on a cold day than a hot bowl of soup? So that's what's on tap for today's menu. I don't know about you but I just love my crockpot(s). So I'm letting it go to work for me while I take care of other things around the house. Care to join us for dinner????? *grin*

Crockpot Chicken & Corn Soup

1-2 lb. boneless, skinless chicken breast halves - diced
1/2 an onion, diced
1 Tblsp. minced garlic
3 carrots; peeled & diced
2 ribs celery; diced
2 medium potatoes; peeled & diced
1-2 tsp. dried spicy Italian seasoning
1 (15-oz) can cream corn
1 (15-oz) can whole kernel corn; drained
1 (5-oz) can tomato sauce
3 c. chicken stock
1/4 c. fresh cilantro; chopped
salt, pepper to taste


(If it looks this good now, just wait until it's done...yum)

In a 5-6 qt. crockpot, layer potatoes, carrots, celery & onion. Add chicken, seasonings, both cans of corn & tomato sauce. Top with cilantro and finally broth. Cover and cook on HIGH 4-5 hours or LOW 8-9 hours.


(I told you it was going to be good once it was finished)

Click HERE for printable recipe

Crockpot Chicken Spaghetti

1 pkg. spaghetti; cooked
1 lb. Mexican style Velveeta Cheese; cubed
2 c. boneless skinless chicken breast; cooked & diced into small cubes
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 (10 oz) can diced tomatoes & green chilies
1 (4 oz) can mushroom stems & pieces, drained
1 soup can of milk
1 small onion, diced
1 small bell pepper; diced (or if using frozen chopped bell pepper measure out 1/2 c.)
salt & pepper to taste

Grease crockpot insert with non-stick cooking spray. Place all ingredients into crockpot. Stir to mix well. Cook on LOW for 2-3 hours. Stir just before serving.

Click HERE for printable recipe

Salt Substitutes

(Photo courtesy of Taste of Home)

My Mother & I were just talking this morning about ways to lower the amount of salt in our diet. Granted we are not big salt eaters but any way that we can still season our food but reduce or omit salt is a good thing. This prompted me to do an online search for salt substitute recipes. As usual Taste of Home was there to lend a helping hand.

Zesty Salt Substitute (from TOH Holiday & Celebration Cookbook)

5 tsp. onion powder
3 tsp. garlic powder
3 tsp. ground mustard
3 tsp. paprika
1/2 tsp. celery seed
1/2 tsp. white pepper

In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months. Use to season meats or vegetables. Yield: about 1/4 cup.

Click HERE for printable recipe

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Salt Substitute #1 (from Quick Cooking Magazine)

1 tablespoon garlic powder
1 teaspoon each dried parsley flakes, basil, marjoram and thyme
1 teaspoon rubbed sage
1 teaspoon pepper
1 teaspoon onion powder
1/2 teaspoon ground mace
1/2 teaspoon cayenne pepper

In a small bowl, combine all ingredients. Use to season pork, chicken or fish. Store in an airtight container. Yield: 1/4 cup.

Click HERE for printable recipe

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Salt Substitute #2 (from Light & Tasty Magazine)

3 bay leaves broken into pieces
3 teaspoons dried minced onion
2 teaspoons dried rosemary, crushed
1 teaspoon garlic powder
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon dried thyme
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon pepper

Place all ingredients in a food processor or blender; cover and process until finely ground. Transfer to a salt shaker; use in place of salt. Yield: 8 teaspoons.

Click HERE for printable recipe

Buttery Bacon Wrapped Chicken

After cleaning out the icebox today I realized I didn't have anything for dinner. Being quick on my feet I thought, how can I make an easy meal without all the fuss. So here's what I came up with...Buttery Bacon Wrapped Chicken with Baked Potatoes. I think this recipe would make Paula Deen proud! *grin* Let me tell you...the aroma from this dish baking is so intoxicating. It smells so delicious if I do say so myself.

Buttery Bacon Wrapped Chicken
2 skinless boneless chicken breast halves
4 Tblsp. butter
3 Tblsp. Mc Cormick's french onion, pepper & herb crusting blend
2-4 slices uncooked bacon

Preheat oven to 350* Grease a medium size baking dish with non-stick spray.

Rinse chicken breast and pat dry with a paper towel. Set aside.


In a small bowl mix butter and Mc Cormick's seasoning until well blended.



Slather butter on each chicken breast, coating well.


Wrap 1-2 slices bacon around each breast. Place in prepared baking dish. Brush bacon with butter mixture if there is any remaining.


Bake uncovered for 30-40 minutes until bacon and chicken are fully cooked with juices from chicken run clear.


Click HERE for printable recipe

Hamantashen Cookies

Purim is celebrated with large feasts, caravans of parades, and lots of merry making. Jews are commanded to send out gifts of food or drink, and to make gifts to charity. The sending of gifts of food and drink is referred to as shalach manos (which means "sending out portions.") Among Ashkenazic Jews, a common treat at this time of year is Hamentaschen cookie (Haman's pockets.) These triangular fruit-filled cookies represent Haman's three-cornered hat.

While there are a myriad of recipes for Hamantaschen cookies, I am going to share one that I found at Recipezaar.com with you. Being part Czech myself, I can see a very close resemblance in these cookies to that good 'ol czech favorite...the Kolache.

Hamantaschen Cookies
4 large eggs
3/4 cup sugar
2 teaspoons freshly grated orange zest
1 cup butter or margarine, melted
2 cups white flour
2 cups wheat flour
1 (12 ounce) can poppy seed filling, prune filling, apricot filling, or any filling of your choice

Grease cookie sheets.

In large bowl, beat eggs slightly.


Add sugar, orange zest and margarine; beat until mixture is light and fluffy.

Lightly spoon flour into measuring cup; level off. Add flour gradually; mix well.


Cover dough with plastic wrap; refrigerate 1 1/2 hours for easier handling.

Heat oven to 350°F.

On lightly floured surface, roll out 1/4 of dough at a time to 1/4-inch thickness. Keep remaining dough refrigerated.


Cut with floured 3-inch round cookie cutter. Place 1 inch apart on greased cookie sheets.

Spoon heaping teaspoonful of filling on center of each circle. Moisten edges of dough circles with water. I am using both poppy seed and strawberry filling.


Shape into triangles folding 3 sides in without completely covering filling; pinch corners to seal.

Bake at 350° for 8-12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Click HERE for printable recipe.